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Sweet Potato Black Bean Bake

Total Time: 45 MINUTES

Cook Time: 40 MINUTES

Prep Time: 5 MINUTES

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Ingredients

3 Sweet potato, chopped and peeled
2 Cups of Black beans (from a tin)
1 Cup Quinoa (dry, uncooked)
1 Red Pepper (chopped)
3 Spring Onion (chopped)
1 Tbsp Chili Powder
1 Tbsp Cumin (ground)
1 Tsp Garlic Powder
1/4 Sea Salt
2 Cups of Vegetable broth
1 Lime juiced
1 Avocado (diced)

Instructions

Preheat oven to 375°F (190°C).
In a large baking dish, add the sweet potatoes, black beans, quinoa, pepper, onion, chili powder, cumin, garlic and sea salt. Stir well to combine and then add the broth.
Cover the baking dish with foil and bake for 40 minutes or until the broth has absorbed completely, the quinoa is fluffy and the sweet potatoes are tender. Remove from the oven.
Let the quinoa bake sit for 5 minutes before dividing between plates. Top each plate with lime juice and avocado. Enjoy!

Notes

Leftovers - Keeps well in the fridge for up to four days.

Feel free to top with chopped cilantro, shredded cheese, salsa and/or sour cream.

Nutrition Information:

YIELD: 4

Serving Size: 1

Amount per serving

Calories: 311

TOTAL FAT: 8g

CARBOHYDRATES: 52

FIBER: 12g

SUGAR: 5g

PROTEIN: 12g

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